Tag Archive for Dip

A Dip to Rival Hidden Valley Ranch

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Well, by now, if you have been following us, you know how we feel about artificial sweeteners and those other sneaky names used so you won’t know that sugar is in the ingredient list.

Believe it or not, those sneaky names are in the fine print of many pantry items you never would have imagined.  For instance, my family used to love it when I mixed in the little seasoning packet of Hidden Valley Ranch Dip and Dressing mix with sour cream for a yummy dip to serve with vegetables.  One of the main ingredients I discovered, as soon as I went Keto and started looking at the back of packages, is Maltodextrin.

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A little about Maltodextrin: It is a food additive derived from corn, rice, potatoes, or wheat and therefore a carbohydrate.  It ranks higher than table sugar on the glycemic index – 106 to 136 depending on the derived source and is in a TON of packaged foods!  This means that it will spike your blood sugar levels so beware and read those labels.

It became a mission of mine and that of a few of our followers to find a better way to make ranch dressing and dip.  One of the best parts of Keto is freeing yourself from all of those tasteless, chemical ridden low-fat salad dressings!  You actually get to eat the real thing as long as it is real food.  The Maltodextrin kind of ruined that for us though.  Thanks to one of my friends and fellow ketoers, Kelley, we have found the solution!  This may be even better than Hidden Valley Ranch, and it is a seasoning blend that can be used in other sauces or dressings as well.  I did some minor tweaking, and we all think it is delicious.  We hope you enjoy!

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Ranch Dressing Seasoning

1 1/4 tsp Celtic sea salt

1/2 tsp black pepper

1 TBSP Onion Powder

1 tsp garlic powder

1 TBSP dried parsley

1/4 tsp celery seed

1/2 tsp dried dill weed (with a little extra for garnish)

1/2 tsp dried mustard seed

To mix into a dressing or dip, the possibilities are endless.

For a dip, I use the traditional 1 cup mayonnaise and 1 cup sour cream.

If you want to make it into a dressing, you can put all of the above ingredients into a blender and add some half and half or cream to liquify it slightly.

Modifications you can make are to add some fresh parsley instead of the dry, add some cilantro to the dressing, or even spice it up with some jalapeños or your favorite peppers.  This is super easy if you use the blender!  The possibilities for making this your own are endless, nutritious, and beautifully Ketogenic! Have fun with it, and enjoy!

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These are Cindy’s boys!  This dip with mini peppers is one of their favorite after school snacks!

 

 

Let’s Salsa!

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Salsa!

Not just a favorite in Texas, but a STAPLE!

We eat salsa on everything!  It adds an extra punch to eggs in the morning, salads at lunch, guacamole, and many other dishes throughout the day.  The mason jar was running on empty, and my husband just didn’t know what to do!  Tragedy, I tell you!

I whipped some up last night in no time.  It literally takes about 15 minutes, 5 of which are active.

Everyone has their favorite way of making salsa.  I have tried steaming the tomatoes and peppers, sautéing them, browning them, but by far, the easiest is boiling.  I used to use a hot skillet and brown the tomatoes, peppers, and onion, but it would smoke up the house to the point that I would have to open all the doors and windows to air out.  So boiling it is!  This is my newest way, and I’m sticking to it!

I don’t have a specific amount of anything, but I can tell you what I did.  It is a little different each time because the heat of peppers varies so greatly.  Always start small and add in small increments.

These are your basics:

Cilantro (To your liking – about 1 cup)

Onion (I used a half of an onion)

Garlic (5-6 cloves)

Celtic Salt (1 TBSP)

Jalapeño or Serrano Peppers (I only used 3)

Tomatoes (10 for this batch)

 

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Directions:

Wash your tomatoes, peppers, and cilantro well!

Place your tomatoes and peppers (I did wayyyy too many peppers!) in a pan and fill with water not quite covering the tomatoes and peppers.

Bring to a boil and reduce to a simmer on medium heat.  Simmer until the skins start to peel back on the tomatoes stirring frequently.

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Remove the tomatoes with tongs and squeeze gently to release any water.  Place in your blender.

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Remove the peppers from the water and detach the stems.

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I started with 3 peppers and it was plenty!  These little things were HOT!  I blended the tomatoes and peppers on high for a few seconds, then added the onion, garlic, and salt.

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Add your cilantro last.  I blended everything together for about 10 seconds on high, and ended up with a large mason jar and medium mason jar of salsa that was some of my best!

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This is a great healthy sauce full of vitamins and antioxidants that will spice up your food, literally!  It will keep in your fridge for about 2 weeks.

 

 

Dress It Up!

We are thinking ahead to fireworks and celebration!  It is hard to believe that July 4th is right around the corner.  The other day I posted the “Refreshing Cukes” recipe which would be a great side dish for any Fourth of July celebration.  By the way, they just got better in the fridge for a few days!  The cucumbers were definitely a hit in our house!

Today, I have another side that is easy because all you need to do is prepare the dressing ahead, pour it in a mason jar, throw it in the ice chest, and you have a great nutritious side wherever your travels may take you!  Even better, you can use this tangy dressing as a dip or on any salad with what you have left over.

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Keto Broccoli Slaw Recipe

2 Tbsp Extra Virgin Olive Oil

1 Cup Mayonnaise (I used Hellman’s, but homemade is better)

3 Tbsp Apple Cider Vinegar

1 Heaping Tbsp Dijon Mustarrd

1/8 tsp Trader Joe’s Pure Stevia

1 1/2 tsp Celery Seeds

1 tsp Himalayan Salt

1/2 tsp Black Pepper

2 Bags of Trader Joe’s Organic Broccoli Slaw (I just use one at a time.)

Directions:

Start by combining your Olive Oil and Mayonnaise.  Then add your Apple Cider Vinegar and Mustard.

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Stir well.

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Add your Stevia: This is the best one I’ve found so far:

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Then add the rest of your ingredients except for the slaw.

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Whisk well, and pour into a mason jar once it is completely combined.

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Now it is ready for packing or serving.  Place in the refrigerator until ready to use.  Also, shake well before each use to distribute the celery seeds.

When you are ready, empty the packet of broccoli slaw into a large bowl.  It will make more than you think, so pick a large enough bowl.  Pour about a half cup of dressing over your slaw and mix well.  You can always add more if you like.

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This is excellent served with Bar-B-Que, or served on its own.  Enjoy!IMG_2862